Beef, Pork, and Chicken Cuts & Cooking Tips

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Beef Cuts & Cooking Tips

  1. Chuck - Beefiness chuck is well-nigh oft cut into roasts or steaks or can be basis. Roasts are best when slow cooked while steaks can exist grilled, broiled, or cooked in a skillet. Try our Cola Chili con Carne!
  2. Brisket - Brisket comes in flats or points. Both are best when slow cooked. Try our Beer-Braised Beefiness Brisket!
  3. Rib - The ribeye can exist cut into roasts or steaks. Steaks are best prepared on a grill, broiled or cooked in a skillet. Roasts are best when slow cooked. Endeavour our Beef Ribeye Roast with Herb Shallot Sauce!
  4. Plate - This includes Short Ribs, Brim Steaks, and is often used for making ground beef. This cutting is best braised.
  5. Short Loin - This cutting of beefiness includes Porterhouse, T-Bone, and Strip Steaks. These cuts are best grilled. Try our Greek-Seasoned T-Bone Steaks!
  6. Flank - This cut includes Flank Steaks and London Bake and tin can be grilled, pan-fried, broiled, or braised.
  7. Sirloin - This portion is cut into steaks and roasts and can be grilled, broiled, or braised.
  8. Tenderloin - This cut of beefiness can exist cut into roasts or steaks and is expert for grilling and roasting. Endeavor our Steak and Black Bean Salad!
  9. Tiptop Sirloin - Top Sirloin is cut into steaks and can be prepared by grilling, broiling, sautéeing, or pan-frying. Endeavour our Grilled Citrus Spiced Steak Kabob Salad!
  10. Lesser Sirloin - This cut is less tender than the Top Sirloin and can be cut into roasts or steaks. It is best prepared roasted or braised.
  11. Round - Circular steaks are best prepared past moist-estrus methods such as braising. Information technology is also commonly ground.
  12. Shanks - Beef Shanks are best used in soups or stews when cooked a long time in moist-heat.

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Pork Cuts & Cooking Tips

  1. Jowl - Often called jowl bacon, this cut can be fried and eaten or used equally a seasoning in soups and stews.
  2. Shoulder - The pork shoulder contains cuts such equally Blade Steaks, Boston Butt Roasts. These cuts are best slow cooked or roasted.
  3. Rack - This portion contains cuts such as Country Style Ribs and Infant Back Ribs. These are best roasted or grilled. Endeavor our Carolina Country Manner Ribs.
  4. Loin - The loin is cut into boneless and bone-in roasts and chops. These cuts are best roasted, braised, or grilled. Try our Apricot-Mustard Grilled Pork Tenderloin!
  5. Sirloin - The sirloin is cut into roast and chops and is all-time roasted or grilled.
  6. Ham - Hams are well-nigh often sold cured, but can exist plant uncured. Some are sold ready to eat and others require oven roasting before serving. Effort our Anytime Ham and Cheese Frittata!
  7. Abdomen - Pork belly can be sold fresh for frying or braising or cured as salary.
  8. Spare Ribs - Spare ribs are sold in slabs and are great for roasting or grilling.
  9. Arm Shoulder - The arm shoulder is often sold as Picnic Roasts or ground for Ground Pork or Sausage. Try our All-Star Pork Meatballs!
  10. Hocks - Ham hocks are great for seasoning in soups and stews. They are often sold smoked.

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Craven Cuts & Cooking Tips

  1. Breast - Most oftentimes sold in bone-in, boneless, and tenderloin forms. Great for grilling, blistering, and frying. Attempt our recipe for Cheesy Craven Tortilla Soup!
  2. Leg - Dark meat all-time for roasting, broiling, grilling, and braising.
  3. Thigh - Sold bone-in or boneless this is an economical cut of dark meat good for roasting, broiling, grilling, and braising.
  4. Fly - Great for roasting, broiling, grilling, and braising. They make a great party food.